高产糖化酶黄曲霉菌的选育及初步应用

Breeding of High-Glucoamylase Activity Aspergilius flavus and Application

摘要:

试验目的是选育优良黄酒糖化菌种。对原始菌株YA, 采用紫外线与LiCl复合诱变、碳酸钡诱发及自然分离方法, 选育到一株淀粉酶活力高、不产黄曲霉毒素的优良黄曲霉突变株YA4.9。其生长繁殖快, 菌丝粗短密集。最佳制曲时间为32 h, 糖化酶和液化酶活力分别为30952 U/g和14357 U/g, 比亲株提高103.46%和65.08%, 酿酒性能好。继代培养表明其性状能稳定遗传。

Abstract:

In order to breed excellent diastatic strain using for Chinese Rice Wine fermentation, UV, LiCl, BaCO3 and natural selection to mutagenize (Aspergillus flavus) YA were used. Mutant (Asp. flavus) YA4.9 was obtained with properties as follows: growing fast, mycelium dense-dumpy, not producing aflatoxins. The optimum culture time of moldy bran was 32 hours, the glucoamylase activity and α-amylase activity were 30952 U/g and 14357 U/g, comparing to the parent strain, increased by 103.46% and 65.08%, respectively, the finished Chinese Rice Wine has good quality. The inherited characters were steadily by many generations.